Pork is one of those protein sources of which you should limit your consumption. However, when you choose to eat pork chops, preparing them with recipes such as this low-calorie one will maximize your antioxidant intake. This recipe's allicin, found in shallots, and anthocyanins, found in cherries, may help prevent the following lung and breast cancers.
Makes 4 servings
4 (about 3/4 lb total weight) boneless center cut organic pork loin chops, medium thickness
1/2 cup bottled reduced-fat balsamic vinaigrette
Non-stick olive oil flavor cooking spray
1/2 cup shallots, thinly sliced
1/2 cup low-sodium chicken broth
1/2 cup dried cherries
Salt and freshly ground pepper
Place pork and vinaigrette in shallow baking dish and turn once to coat; marinate 10 to 15 minutes. Spray a medium skillet with nonstick cooking spray and place over medium heat. Lift pork, shake off excess marinade and transfer to skillet, reserving marinade in dish. Saute pork chops until brown, about 3 to 4 minutes per side. Transfer chops to a plate. Add shallots to skillet and stir until softened, about 1 minute. Add chicken broth, cherries and reserved marinade. Bring to a low boil. Return chops to skillet and simmer until pork is cooked thoroughly, cherries are tender and the sauce has slightly reduced--about 3 minutes per side. Season with salt and pepper as desired. Serve chops on dinner plates, topped with cherry sauce.